Caramel Stuffed Cookies
Indulging in caramel stuffed cookies is like unwrapping a sweet surprise with every bite. These delectable treats combine the rich, buttery flavor of cookie dough with a gooey, molten caramel center, creating a perfect balance of textures and tastes. Ideal for cookie lovers and those looking to elevate their dessert game, these cookies are not just a treat but an experience you won't want to miss. Whether for a special occasion or a simple family dessert, they are sure to impress and satisfy your sweet tooth.
Recipe Card
Caramel Stuffed Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 12 cookies
- Yield: 12 cookies
- Cuisine: American
- Course: Dessert
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup caramel candies, unwrapped
- 2 tablespoons heavy cream (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Take a tablespoon of cookie dough and flatten it in your hand. Place a caramel candy in the center and wrap the dough around it, forming a ball. Repeat with the remaining dough and caramel.
- Place the cookie balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes or until the edges are golden brown. The centers may look slightly underbaked, which is perfect for a gooey texture.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Recipe Notes
- For extra gooey caramel, you can mix a tablespoon of heavy cream with the caramel candies before wrapping them in dough.
- Store cookies in an airtight container at room temperature for up to one week.
- You can substitute chocolate chips or nuts for a different flavor twist.
- Be careful not to overbake; the cookies should remain soft in the center.
Frequently Asked Questions
Can I use store-bought caramel sauce instead of candies?
Yes, you can use store-bought caramel sauce, but be sure to chill it slightly to help it hold its shape when wrapped in the dough.
How should I store leftover cookies?
Store leftover cookies in an airtight container at room temperature for up to a week to keep them soft and chewy.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough in advance, refrigerate it for up to 3 days, or freeze it for up to 3 months before baking.
What should I do if the caramel leaks out while baking?
If the caramel leaks out, don't worry! It’s a common occurrence. Just let the cookies cool on the baking sheet to allow the caramel to set a bit before transferring.
Enjoy every gooey, sweet bite of your caramel stuffed cookies!
